Parsley

 Storage Tips

• We recommend using the “bouquet method” and filling a glass jar with an inch of cold water, taking off the rubber band around the parsley and placing the ends of the stems in the water. Replace water daily and store in a shady, cool place in your kitchen away from ripening fruit. If your kitchen it especially hot, store jar in the fridge with a plastic bag covering the leaves.

Culinary Tips

• Parsley is not just a garnish! We use fresh parsley to layer flavor into so many things we cook. Add it in with onions when cooking hashes, stir-fries, sauces, soups, stews and periodically add more in while cooking. Add to marinates, or directly into ground meat for more flavorful meatballs. Add fresh to salads and dressings, or even make a pesto. Don’t forget that the stems of most herbs taste like the leaf, but just a little more bitterness, so if you don’t want to eat it right away, you can store in the freezer for future bases to stocks.

My Mother’s Lebanese Tabbouleh